Resources for Operators
Keeping food safe is one of the most important responsibilities of operating a food premises. It protects your customers, builds trust in your business, and ensures you meet public health standards. We offer tools, templates, and practical guidance to help you succeed. Let’s explore how you can use these resources to create a safer food environment.
How to create a food safety management plan
We have developed a Food Safety Management Plan as a reference tool to help owners and operators of food premises. These plans assist operators to ensure that all steps are taken to prevent staff and customers from contracting foodborne illness. It is the responsibility of all owners and operators to follow the plan and review it as needed.
Below are some tools to guide you in creating and maintaining your plan:
What tools can help you train your staff?
Visual aids are an excellent way to train your team and remind them of proper procedures. Southwestern public health has posters available for download to use throughout your business location. Most are available in English, Hindi and Punjabi.
Download and display these tools:
- Manual Dishwashing: 2-Compartment Sink Poster English
- Manual Dishwashing: 2-Compartment Sink Poster Hindi
- Manual Dishwashing: 2-Compartment Sink Poster Punjabi
- Manual Dishwashing: 3-Compartment Sink Poster English
- Manual Dishwashing: 3-Compartment Sink Poster Hindi
- Manual Dishwashing: 3-Compartment Sink Poster Punjabi
- Low Temp Dishwasher Poster
- High Temp Dishwasher Poster
Placing these tools in key spots at your workplace helps remind everyone of good habits.
Frequently asked questions
What is a food safety management plan, and why do I need one?
A food safety plan is a tool that can be used by owners and operators to assist with creating a Hazard Analysis Critical Control Point (HACCP) plan for menu items within a food establishment. It walks you through how to ensure the food you serve and/or sell is safe to eat. This includes checklists and guides for when food is delivered, stored, cleaned, prepared, and served.
How can I ensure my team follows proper handwashing practices?
Display handwashing posters near all sinks, encourage proper hand hygiene daily, and incorporate proper handwashing procedures into staff training sessions.
What should I do next?
- Download and customize your Food Safety Management Plan
- Train your team with the posters and resources provided
- Prepare for emergencies by reviewing our fact sheets
- Visit Health Canada’s Safe Food Handling Resources for additional tips and guidance
- Speak with your local Public Health Inspector if you have any questions or concerns
Contact Us
Southwestern Public Health (8:30 a.m. - 4:30 p.m., Monday - Friday)
St. Thomas Site
(Administrative office)
1230 Talbot Street
St. Thomas, ON N5P 1G9
Woodstock Site
410 Buller Street
Woodstock, ON N4S 4N2
Call us toll free: 1-800-922-0096
Email us
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Southwestern Public Health (SWPH) values our people! We pride ourselves on our positive and flexible work environment.